Make Mini Meatballs: Use your hands to grab small amounts of the ground beef mixture to form mini meatballs, set on a plate. Bring a large cast iron skillet or braiser to a medium-high heat & drizzle with 1 tablespoon olive oil. Add the mini meatballs to sear for 5 minutes, moving around occasionally and season with salt & pepper. Remove meatballs from the pan & set aside.

Sauté: Keep the pan at a medium high heat, add 1 tablespoon olive oil and sauté the green bell pepper, onion, and 1 tablespoon of minced garlic. Move around the pan to soften for 3-4 minutes.

Combine: Add 3 cups chicken broth, 1 1/2 cups orzo, 3 tablespoons ketchup, 2 tablespoons soy sauce, 2 tablespoons tomato paste, 1 tablespoon coconut sugar, 1 teaspoon dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon worcestershire sauce, 1 teaspoon apple cider vinegar, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper and the seared meatballs to the pan. Mix to combine.

Simmer: Cover the pan and let it simmer for 13-15 minutes or until the orzo is fully cooked. Stir occasionally and be sure to scrape the bottom of the pan. Option to add more splashes of broth, if needed.

Add Cheese: Sprinkle the cheese on top, cover, and keep warm for 1-2 minutes or until melted.

Serve: Enjoy with burger pickles and/or quick pickled red onions.